Moroccan white beans with lamb from Mediterranean Instant Pot: Easy, Fast, Authentic Recipes for Eating Well (page 72) by America's Test Kitchen Editors

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Beans soak 8 to 24 hours.

  • dinnermints on December 29, 2022

    Fabulous flavors and potentially quick. I brined my beans for about eight hours and one minute at pressure was nowhere near enough to cook them all the way. Of course, this could depend on the bean, but next time I would pressure cook the beans for 10-15 minutes, natural release for as long as possible, then add the lamb back in for one minute. I’d also try brining the beans closer to 24 hours. The lamb was overcooked (it was too tough to shred, had to dice it) and I wish I’d browned it for maybe two min per side instead of five. I added 3/4 teaspoon of salt at the end, but would add preserved lemon first to taste before salting next time. Given how the lamb turned out, maybe I’d try merguez sausage instead of lamb chop. All that being said, I’m still rating it four stars because it was so little effort to get so much flavor. Just needs some tweaking.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.